Mexican Frijoles Slow Cooker Recipe

Mexican Frijoles Slow Cooker Recipe

Ingredients

Serves 4

Active Time 10 minutes

Pressure/Manual (High) Natural/Quick Release

• 1 cup dried pinto beans
• 3 cups cool water
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 1 cup finely chopped white onions
• ½ cup finely chopped fresh cilantro
• ½ cup finely chopped green bell pepper
• 6 slices bacon, chopped
• 4 garlic cloves, minced
• 1 to 2 teaspoons ground cumin
• 1 to 2 teaspoons salt

Method

1. Place the pinto beans in a medium bowl
2. Cover with hot water
3. Soak for 1 hour; drain
4. Place the pinto beans in the Instant Pot
5. Add the cool water, tomatoes and their juices, onions, cilantro, bell pepper, bacon, garlic, cumin, and salt
6. Secure the lid on the pot
7. Close the pressure-release valve
8. Select MANUAL and set the pot at HIGH pressure for 30 minutes
9. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
10. If desired, use an immersion blender to puree some of the beans to thicken the broth

Full List of Instant-Pot Recipes
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